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I’ve been brewing for over a decade, but in recent years, have focused just on lagers. While my lagers have gotten way better over time, I feel like the lighter styles (Helles, Pilsner, festbier) are lacking in bitterness, with the malts being way overpowering. I’m not tasting any off flavors...

So after focusing solely on brewing lagers over the last two years, I've narrowed down what I believe to be the common off-flavor in my lagers. I've always thought, regardless of the recipe, that there was a strong honey aroma and flavor to the beer. I could never taste any hops and the malt...

Sorry ahead of time for the long post. I've been homebrewing for over a decade now, always ales, and have within the past few years begun to try my hand at lagers. Out of the dozens of brews I've made, I've yet to brew a successful lager. At first I was having huge issues with diacetyl and...

I'm going to brew a Maris Otter/Galaxy SMASH this week and wanted some suggestions on the hop schedule. I'll be using 12# of grain and I have 8 oz of Galaxy to use. I was thinking something along the lines of this: 1oz FWH .5oz @ 20 .5oz @ 15 .5oz @ 10 .5oz @ 5 2oz @ Flameout 3oz dry...

After several years of successfully brewing ales, I've been trying to brew lagers. I have to say, to date, I have not brewed one successfully. When I started brewing lagers, I would use two packets of Safale 34/70 and would pitch the yeast after allowing the wort to cool in my freezer for a few...

After several years of brewing all-grain ales and having no problems, I've begun trying my hand at brewing lagers. I started by brewing a batch of all-grain Helles from Jamil's recipe and used two packs of the dry Safale 34/70 yeast. I had no issues with fermentation starting quickly and was...

I brewed an all-grain Helles back in September, using the Safale 34/70. Had it in primary for two weeks, then lagered in secondary for a month at about 40 degrees. I then transferred it to my kegerator where it has stayed at 40 degrees. From the first pour after kegging to my recent pour last...

I did not have as good a brew day as expected. I brewed a standard all-grain Oktoberfest recipe. First off, I just moved into a new home, and the new oven only got my wort to about 210 degrees. The boil was barely moving. I figured I might as well continue and cooled the wort to about 80 degrees...